Lentil and Rosemary Stew with Breakfast Biscuits

So, last week days ago a friend and co-worker of mine mentioned that he had lentil soup for dinner the night previous. And, since then I could.... not.... get it out of my head. But, it's been a busy few days and I am just getting around to having it for dinner. So satisfying. I was just talking to Matt about lentils and I think of lentils being what vegetarians subsided on before all of the faux meat options we have today. Hearty and cheap. I think the rosemary brightens it a bit, and just happens to be the one thing that grows really well at our house. This stew is nothing special. Just really nice for chilly nights like we have now. Nowadays I love using my slow-cooker since it means dinner is ready when I get home from work. Which is exactly what this stew was.

The biscuits are a knock-off of a biscuit that was served at this cafe in Boulder Creek years ago. They were delicious. And you never really knew what was going to be in them, but always that they would be good. The Blue Sun has been out of business for what must be four years, but I got a jones for 'em.

Lentil and Rosemary Stew

3 c. lentils, rinsed and picked over

2 carrots, diced

2 med yellow onions, diced

4 stalks celery, cut into 1/2 inch slices

2 bouillon cubes

4 T. olive oil

salt and ground pepper

3 sprigs fresh rosemary, plus more for serving (if desired)

1 med cippolini onion, sliced into thin crescents

In saute pan over med heat cook onions, 3 T oil, and generous pinch salt, stirring occasionally for approx 5 minutes, until onions have softened slightly. Add carrots, and celery and cook another 5 minutes. Add a few good grinds of pepper.

Add contents to slow-cooker. Add rinsed lentils, bouillon, and water to cover by an inch or so. Cover, and set on low for 8-10 hours.

I did this overnight, and then in the morning:

Reduce heat to 'warm' and cook an additional 8 hours (work).

My slow-cooker is awesome, as previously stated, but I think even the 'low' setting runs a little hot, so I usually end up turning it to 'warm' at some point (usually about 1/2 way through).

About an hour before serving, taste for salt and pepper, and add the whole sprigs of rosemary.

In a med saute pan, heat the remaining T. oil and add the cippolini. Saute over med heat for about 5 minutes, stirring occasionally. After 5 minutes, reduce heat to low, and cook gently for another 20-30 minutes, or until caramelized. This needs only lazy attention as far as stirring.

To serve, top stew with caramelized cippolinis, and a few leaves of rosemary, if desired. Remember, a little goes a long way with rosemary, especially this time of year, when the herb is somewhat woody. Chop it if you like.